Crême Patissière, or Pastry Cream from Modern Cookery for Private Families by Eliza Acton
To one ounce of fine flour add, very gradually, the beaten yolks of three fresh eggs; stir to them briskly, and in small portions at first, three-quarters of a pint of boiling cream, or of cream an...
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Ingredients
- sugar, 2 oz.
- little store-flavouring, or rasped lemon-rind
- Yolks of eggs, 3
- Flour, 1 oz.
- boiling cream, or milk and cream mixed, ¾ pint:
- Butter, 1½ oz
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